Roasted Vegetable Salad with Blood Orange/Aji Panca Sauce

Roasted vegetables are great any time of the year, but especially now. The Fall gives us some of the nice end of the season fresh bounty, and the cooler weather gets us back in the kitchen – it’s nice to use the indoor oven again.

The roasted vegetables in this recipe can be used right out of the oven, or converted into a salad. The salad idea came to us as a way to serve these delightful veggies at a function where re-heating would be hard (think Tailgate Party).

For roasting, use any vegetable that will hold up in the oven – root vegetables of any type work well.

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Roasted Vegetable Salad with Blood Orange/Aji Panca Sauce

Author: Mr. Serious Foodie

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: Serves 4-6

Ingredients

1 to 1.5 pounds Zucchini, sliced in rounds

2 medium carrots, peeled and sliced in rounds (try multi-colored carrots if they are available)